Spicy Potato Sabzi

1.Wash and peel the potatoes. Dice them into small, even cubes to ensure uniform cooking.

2.Heat 2 tablespoons of vegetable oil in a large non-stick pan or kadhai over medium heat.

3.Optional: Add 1/2 teaspoon mustard seeds to the hot oil and let them splutter for extra flavor.

4.Add the finely chopped green chilies to the pan and sauté for 1 minute until fragrant, taking care not to burn them.

5.Add the diced potatoes to the pan and stir well to coat them with oil and green chilies.

6.Sprinkle 1 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon jeera powder, 1 teaspoon sabji masala, and 1/2 teaspoon black pepper powder over the potatoes. Mix thoroughly to evenly distribute the spices.

7.Add 1 tablespoon of water to the pan to help the potatoes cook and prevent sticking. Cover the pan with a lid and cook on medium-low heat for 15 minutes, stirring occasionally to avoid burning and to ensure even cooking.

8.After 15 minutes, check the potatoes for tenderness by piercing with a fork. If needed, cook uncovered for another 3-5 minutes to evaporate excess moisture and to lightly crisp the potatoes.

9.Once the potatoes are cooked through and have a slightly crispy exterior, turn off the heat.

10.Garnish with freshly chopped coriander leaves before serving.

11.Serve hot as a side dish with roti, paratha, or steamed rice.